There’s been rhubarb growing in my garden since I was a child. It’s a fruit which some people really love and others hate. It can be sour, but I think the sourness is why I love it so much. I’ve made rhubarb upside down cake over and over, and I’ve been puzzling on what else I can bake it with. Lemon drizzle is a real classic and given how sour rhubarb can be, I thought it might make a pretty drizzle cake. My rhubarb drizzle cake turned out incredibly well and it was so moreish!
Do not adjust your screen settings – it really is this colour!
I love getting my bundt tin out, it always makes the prettiest cakes, and if you’re baking something fairly simple it can make it look much fancier than it actually is. The great thing about a bundt tin is your cake is baked upside down, so if you’re adding fruit it will sink… but that’s fine because it sinks to the top of the cake.
Rhubarb Drizzle cake
For the drizzle (you need to do this first)
300g rhubarb – this was about 4 or 5 sticks
100g caster sugar
4 tablespoons of water
For the cake
250g caster sugar
250g softened butter
250g self-raising flour
1 heaped teaspoon baking powder
1 teaspoon of vanilla extract
Finely grated zest and juice of 1 lemon
How to make your Rhubarb Drizzle Cake:
To begin with you need to poach your rhubarb for the drizzle. Chop your rhubarb sticks into approx. 2cm long. Put in a pan with 100g caster sugar and 4 tablespoons of water. Poach the rhubarb slowly until they have softened. With a slotted spoon remove the rhubarb and set to one side to cool, this will later go in your cake. The syrup you’ve cooked your rhubarb in needs to simmer for a little longer until it thickens slightly. Don’t cook it too long or it will go jammy, you want it to pour almost like maple syrup.
To make the cake; pre-heat the oven to 190° and liberally grease your bundt tin with melted butter.
Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla, eggs, flour, baking powder and lemon zest and juice and give them a really good mix. Add the cooled rhubarb you cooked earlier and stir in gently.
Pour the mixture into your bundt tin. Smooth the top of the batter and bake in the pre-heated oven for 30 minutes. Once baked through, remove from the oven and leave to cool in the tin for at least 15 minutes.
Once cool, turn out onto a suitable plate or cake stand and make up the drizzle icing. Do not even attempt to drizzle the icing on until the cake is fully cooled.
Prick your cake all over with a skewer and carefully spoon the rhubarb syrup over, try to get some of it down the little holes in your cake. Leave it in a cool place for the icing to set a little, then serve with a pot of tea.
It’s as light as a feather and an absolutely fabulous spring bake. If you don’t have a bundt tin, you can always bake it in a regular cake tin, just adjust the cooking time as you see fit.